The refrigerator light goes on...

This quote is from The Big Book of Beastly Mispronunciations: The Complete Opinionated Guide by Charles Harrington Eisler.

It is a great history of how and why we pronounce this sor-BAY and not SOR-bit.

You can make this with almost any fruit and it is best to have the fruit almost, but not quite, overripe. One pound of strawberries is about 3 1/2 to 4 cups and if you use an equivalent amount of fruit, you should come out with a good sorbet.

The key is the amount of water in the fruit. Grapes, for example, are a bit higher in water content and will freeze more solid as a result. Melons or stone fruit will be a bit firmer.

The technique described here is good but a bit labor intensive. The idea is to whip some air into the sorbet as it freezes to make it a bit fluffier and lighter. These days you can purchase a small ice cream churn that will take all of the work out of this for you.

Strawberry Sorbet

Servings = 4 | Serving size =1/2 cup

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.

This recipe makes good leftovers.

1/2 cup

water

1/3 cup

sugar

1 lb

fresh strawberries (stemmed)

Place the water and sugar in a small sauce pan over medium high heat.

Whisk as the water heats, and when it begins to boil and the sugar dissolves, cook for one more minute while whisking and remove from the heat.

Let the sugar solution cool for about 5 minutes.

Place the sugar solution in a blender with the strawberries and blend until smooth.

Pulse the blender in 10 second bursts for 1 minute.

Place the strawberry mixture in a plastic storage container.

Place the container in the freezer. Every 7 to 10 minutes, whisk the mixture vigorously.

As the mixture thickens, switch to a rubber spatula until the sorbet is well frozen.